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Blueberry-Raspberry Muffins with Streusel Topping

The city was full and bustling today. It seems the natives have returned from their vacations, weekend trips, and country houses; ready to buckle down and readjust to the daily grind of city life. Line traffic spoke clearly that the beginning of Fall, and the reality of back to school – back to real life – was on everyones minds.

I woke up strangely calm today. I’ve been worrying overtime this week about everything and nothing (silly!!!), and the eerily solid mental stillness and sureness was welcomed. A still mind is a luxury. Maybe the calm came from knowing I would bake this afternoon; time in the kitchen always works like a therapy session.

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I head back to work (sigh) full time tomorrow; my mornings of coffee in the kitchen – making a big mess with flour, and sugar, and chocolate – will be less frequent. I’ll miss my spatulas, whisks, and knives, we’ve grown quite close these past few months.

Today, I needed to prepare for the rest of the week – prepare grab and go breakfast.

Breakfast has long been a favorite of mine; this Summer I dove a little bit deeper in love with my morning meal, and intend to have something to eat every morning – no matter how scarce on time I may be. Now that life’s pace will be picking up to a steady 11 hours of work – a day- I’m looking forward to the treats that will be keeping me sane, and full, during these long days ahead.

These muffins have everything I was hoping they would; I love when things work out just so. The texture was perfect: moist, rich, and crumbly. The berry to batter ratio guaranteed your muffin to have a mini bounty of fruit in each cup, and the lemon zest encourages both the blueberries and raspberries to shine to their full flavor potential. The sweet, lemon zest spiked crumb topping married these muffins into what is sure to be the highlight of tomorrow morning. My coffee and I look forward to eating one, or 3, before heading off to the adult days of real world. Muffins have magical powers like that – go make some!

Instructions

Preheat the oven to 400 degrees (F). Line a standard 12-cup muffin tin with paper liners; set aside.

To make the topping:

In a medium bowl, mix together the topping ingredients until crumbly. Set aside.

To make the muffins:

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a separate large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not over mix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Gina – I know!! How do we stop these wonderful berries from leaving the upcoming season? I’m getting my fill now. I left whole foods last night with 4 containers of raspberries, and 6 containers of blueberries… and some strange looks.

I love how you’ve combined the berries in these muffins and the lemon zest always seems to brighten up the flavors of berries. The addition of the streusel topping just makes it that much better! They look fantastic. I hope you have a wonderful week!

Do you have coworkers or an extremely hungry boyfriend who take all of your leftovers off of your hands? I was just realizing this — when you bake, you typically make a full set — be it cupcakes, muffins, a whole cake, a whole pie … so where does this all go? By the way, in case you can’t tell, I’m totally volunteering to be a “taste tester” whenever you need it 😉 ha!

I’m currently crying a little bit at my desk here at work, reading about your previous entry with the grilled cheese / fried egg combo. What I wouldn’t give to eat that right now!

Hi Gracie! I’d love some help eating everything I end up baking here 🙂

I actually cried a little when I realized I had no more eggs this morning, and wouldn’t be able to remake that sandwich for lunch.
As for co-workers, not really. And boyfriend… ah, such a strong word. I do have a man I love to pieces, who occasionally helps me polish off a good amount of chocolate and pasta, but we could always use more help!

I thought my bounty of Maine blueberries would tide me over long into the winter. But one batch of waffles and they’re already ready to all but disappear:( Yes, I still have plenty to make muffins several times over, I suppose. I do love a good batch of muffies!

Oh my – reminds me of a similar blueberry muffin from Starbucks I’m rather partial too, only better looking, home-made and undoubtedly 100 times more delicious! I’d have a problem stopping at one, or even two though. Things like this wouldn’t last 2 days around me 😀

Gorgeous muffins! I love the addition of lemon to the batter, and especially to the streusel. I never thought to add it there! And I’m with you and Charles… there is no such thing as only eating 1 muffin 🙂

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.